Curried Butternut Squash Soup

Begin by placing a large soup pan on a medium-high heat and adding coconut oil. When hot, throw in onions and cook for around 3 minutes, stirring regularly to stop them sticking. Follow with garlic and chili and cook for another 3 minutes.

Add butternut squash, curry powder, salt, pepper, nutmeg and coriander. Stir well to ensure the vegetables are coated with spices and seasoning.

Lower heat and add coconut milk and vegetable stock. Give it a quick stir and then leave for around 15 minutes, until squash is softened and you can easily slip a butter knife through it.

If you’re toasting the squash seeds for garnish, this would be a good time to put your oven to 180 Celsius/350 Fahrenheit. Once it’s hot, put the seed on a baking tray and into the oven for around 15 minutes, or until the start popping.

Now, Get out your soup blender and get blending until your soup is a smooth consistency. Give it a quick taste and adjust your seasoning accordingly, then leave it for 5 minutes more.

Serve with a garnish of your choice and you’re done!